What did you cook/eat today (May 2017)?

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Yorky said:
What was in it...........

Sourdough plus lettuce...............Beef patty....................................Tomato ketchup plus pickled gherkins
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Raw onion plus fried egg............Lid...........................................Stake.
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The words Scooby and Doo spring to mind.
 
creative said:
What I am having tonight is down to reduced price food shopping - jersey potatoes, sun blush tomatoes (in oil), 'smokey' squid rings and a posh mixed salad. I like coming up with meal ideas from bargains!

So I steamed the pots (for potato salad), added lots of chopped sun blushed toms, along with some mayo (I had), topped off with flat parsley (also needing to be used up).

I'll be eating it with the mixed salad and squid rings - adding the last of my marinated artichoke hearts.
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Sounds yummy :okay:
 
alis
Yorky said:
I wanted to add a drop or two of red food colouring to the marinade but I'm very hamfisted so I asked my wife to do it. She immediately took a syringe (the one that she weaned the baby cat with) from the drawer and used that.
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Now there's a thought. I've got two syringes from when the mutt helped himself to a whole, large bar of 70% dark chocolate. One is unused, still in the packet - I think I shall have to put that in my cutlery drawer.
 
Shepherds pie (made from leftover arni psito, so lovely and lemony and garlicky) in the oven, extremely fresh flat beans and sliced carrots with chopped carrot tops waiting to be cooked, followed by semolina pudding with rhubarb for afters.
 
morning glory said:
Firstly, how do you get them to be soft? I can make white soft bread - but its soft on the inside only. Secondly - do they go stale quickly?
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Make sure you have egg, milk and oil in your recipe. I bake at a lower temp for longer so it doesn't get a thick, crispy crust. It is crusty, but not thick. They don't go stale any quicker than any other type of bread. Actually, they stay moister for longer.
 
Rocklobster said:
Make sure you have egg, milk and oil in your recipe. I bake at a lower temp for longer so it doesn't get a thick, crispy crust. It is crusty, but not thick. They don't go stale any quicker than any other type of bread. Actually, they stay moister for longer.
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OK - its enriched dough then. I use enriched dough for sweet bread products but I've not tried it for bread rolls. I'll give it a go. Thanks!
 
creative said:
Too much sugar would also kill the yeast, wouldn't it? The ingredients sound similar to a brioche...does it taste like this?
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Not at all...it tastes like regular bread. It is just softer and moister...
 
Rocklobster said:
Ok..not too much sugar..it's not a sweet dough..
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OK. I just meant enriched because it has eggs and milk in it which is probably not a definition of enriched. I use dried yeast usually so no need for sugar to activate it.

creative said:
Too much sugar would also kill the yeast, wouldn't it? The ingredients sound similar to a brioche...does it taste like this?
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I don't think sugar kills yeast at all but salt if its added to the yeast can, I believe.
 
morning glory said:
I don't think sugar kills yeast at all but salt if its added to the yeast can, I believe.
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Ah yes - I knew it was something! It's been a while since I last made bread because there is a good local artisan bakery that does variations of sourdough bread, e.g. French and - more recently - seeded (which is fantastic!)
Sourdough bread makes really great toast I find. :toast: (Not that I have a toaster!)
 
Chicken tikka with a roti and some grass. Very tasty.

I have some left over for a small portion of tikka masala tomorrow.
 
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